SOUPE JOUMOU
Whatever onions and potatoes you have on hand will work for this recipe, so long as they are at least medium in size. Be sure to leave the Scotch bonnet pepper uncut, otherwise the soup can easily become too hot to eat. Serve with buttered toast or crusty bread.
1 pound beef stew meat 1 pound beef bones Juice of 3 limes (about 6 tablespoons), divided
1 medium onion (7 ounces, any type), chopped
½ green bell pepper, chopped
1 bunch scallions, chopped
1 head garlic, peeled and cloves separated
¼ cup chopped fresh parsley
1 tablespoon olive oil 12 cups plus 1 tablespoon water, divided, plus more as needed
1 teaspoon kosher salt 2 tablespoons Creole or Cajun seasoning
One ( 2 ½ - to 3- pound) kabocha squash
3 medium potatoes (1 pound 8 ounces), diced large
3 medium carrots (10 ounces), chopped
3 ribs celery, chopped 1 turnip ( 12 ounces), diced large
1 large leek (white and light green parts only), halved lengthwise and sliced thinly, then rinsed clean of sand and dirt
1 whole green Scotch bonnet pepper, left uncut (optional)
1 extra- large chicken bouillon cube (⅓ ounce/12 grams), such as Maggi or Knorr brand
10 sprigs fresh thyme, tied with twine, plus more for garnish
1 small head green cabbage (1 pound), cut into 1to 2-inch ribbons
¾ cup penne pasta or other similar pasta
In a large bowl, combine the meat and bones with two-thirds (about 4 tablespoons) of the lime juice and let sit for 10 minutes. Rinse the meat and bones thoroughly.
In a blender or food processor, combine the onion, bell pepper, scallions, garlic, parsley, olive oil, 1 tablespoon of water and salt and process until the mixture resembles a paste.
In an 8-quart or larger stockpot, combine the meat, bones and the herb paste. Add the Creole or Cajun seasoning, stir to combine and let marinate for at least 10 minutes and up to 24 hours for richer flavor (if marinating for longer than 1 hour, cover and refrigerate).
Without peeling, cut the squash in half, then scoop out and discard the seeds. Cut the flesh into wedges to get a total of 4 to 6 large wedges. Place the squash wedges on top of the meat and add 6 cups of water.
Set the stockpot over medium-high heat and bring to a boil. Cover the pot and cook until the squash is tender, 15 to 20 minutes. Transfer the squash to a large bowl and let cool slightly.
Using a spoon, scoop out the squash flesh and transfer it to a blender or food processor. Add 2 cups of water and blend until smooth. Pour the squash puree into the stockpot and stir to combine.
Add the potatoes, carrots, celery, turnip, leek and the Scotch bonnet pepper, if using, followed by 4 cups of water and the bouillon cube. Add the thyme bouquet and stir to ensure nothing sticks to the bottom of the pot.
Bring to a boil, then decrease the heat to mediumlow so the soup is at a simmer, cover and cook for 20 minutes. Stir in the remaining lime juice. Taste and season with additional salt, if desired. If the soup gets too thick, add more water, ¼ cup at a time, until it’s the desired consistency.
Add the cabbage and pasta, stir to combine and simmer until the pasta is cooked and the cabbage is tender, another 15 to 20 minutes.
Discard the thyme bouquet and the Scotch bonnet pepper, if using, and ladle the soup into bowls. Garnish with fresh thyme, if using and serve hot.
Makes 10 to 12 servings (about 6 quarts).